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Recipe courtesy of Charles "Chaz" A Smith II

Grilled Tandoori-Style Lamb Skewers

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 teaspoon cumin powder

1 teaspoon garam masala

Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)

1 teaspoon onion powder

3 tablespoons bottled minced garlic or 8 cloves minced

1 cup plain yogurt

2 tablespoons sweet paprika

3 tablespoons Indian curry powder

1/2 cup chopped cilantro leaves, plus leaves for garnish

2 teaspoons kosher salt or Hawaiian sea salt

2 teaspoons cracked black pepper

1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes

4 to 5 scallions, cut into 1-inch pieces

Basmati rice with cilantro (or orzo with spinach and butter), for serving

Lime wedges and a side of raita (yogurt sauce with vegetables), for serving


Special equipment:
4 wooden skewers (soaked for 2 hours in water) or 4 metal skewers
  1. Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper. 
  2. Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro. 
  3. Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.